Author: Carol

Ingredients

• 400g baby potatoes, scrubbed and halved if large
• 1 head of broccoli, separated into florets
• 1 head of cauliflower, separated into florets
• 4 large tomatoes, deseeded and chopped
• 400g tin of chickpeas
• Half a jar of Madras curry sauce
• 2 Tbsp. cold-pressed rapeseed oil
• 2 red chillies, deseeded and sliced
• Half a pack of coriander, chopped
• 2 limes, cut into wedges

Instructions

1. Preheat the oven to 200oC/180oC fan/Gas 6
2. Line a baking tray with baking paper
3. Boil the potatoes for 6 minutes, drain and tip onto the baking sheet
4. Add the vegetables and chickpeas
5. Mix the curry paste with the oil, chilli and half the coriander
6. Pour over the vegetables and potatoes and mix well with your hands to coat, season
7. Bake for 30 minutes until browned and potatoes are cooked through
8. Serve scattered with the remaining coriander. Squeeze over half the lime wedges and garnish with the remainder

http://www.thisisnotadiet.uk/2019/02/08/aloo-gobi-bake/

Ingredients

• 450g fresh, unwashed spinach
• 1/2 pack of Violife Creamy cheese (or similar vegan ricotta substitute)
• Pinch of nutmeg, freshly grated
• Seasoning to taste (I used herbamare and freshly ground black pepper)
• I Tbsp. dried mixed herbs
• Pack of fresh basil, leaves picked and torn
• 2 jars of premade tomato and chilli pasta sauce (I used Aldi’s Specially Selected)
• 6-8 sheets of egg free lasagne (most dried lasagne sheets are sfv)
• 1 block of Violife Block, grated
• To serve: two carrots, peeled and one courgette sliced into ribbons with a vegetable peeler and lightly griddled in a tiny splash of extra virin olive oil

Instructions

1. Preheat the oven to 220oC/200oC fan/Gas 7
2. Wash the spinach thoroughly and drain
3. Wilt the spinach in a covered microwave bowl, in batches, with just the water clinging to the leaves, drain and chop roughly
4. Add drained, chopped spinach to a bowl and stir in the violife creamy, half of the grated Violife Block, the mixed herbs, spices and the basil
5. Season to taste,
6. Spread a few spoonfuls of the pasta sauce in the base of a large lasagne dish
7. Layer the lasagne sheets to cover the base of the dish
8. Cover the pasta with half of the spinach and herb mix
9. Top with the remainder of the pasta sauce jar
10. Repeat, finishing with a top layer of pasta sauce
11. Sprinkle over the remaining Violife Block and bake until golden brown and bubbling on top
12. (approx. 30 minutes depending on the depth of the lasagne dish and how many layers etc)

http://www.thisisnotadiet.uk/2019/01/31/recipe-herby-spinach-and-chilli-vegan-lasagne/

Ingredients

• 1 pack Linda McCartney sausages
• I Tbsp. cold-pressed rapeseed oil
• 2 fennel bulbs, tough outer layer removed, sliced and fronds reserved
• 4 cloves of garlic, peeled and crushed
• 2 Tsp. fennel seeds
• 1 Tsp. chilli flakes
• 400g tin of canned tomatoes
• Hot water
• To serve:
• Tagliatelle or sautéed potatoes
• Fresh basil and parsley leaves and the reserved fennel fronds

Instructions

1. Heat the oil in a large pan
2. Add the sausages and brown for 8-10 minutes then remove and set aside
3. Add the sliced fennel to the pan and sauté for 5-7 minutes (adding more oil if necessary)
4. Add the crushed garlic, fennel seeds and chilli flakes and cook for a further 3-4 minutes, stirring well
5. Add the chopped tomatoes and refill the emptied can with the hot water, add to the pan
6. Return the sausages to the pan
7. Cook uncovered for a further 20 minutes before checking seasoning and serving over tagliatelle or with sautéed potatoes
8. Dress with the reserved fronds and chopped fresh herbs

http://www.thisisnotadiet.uk/2018/11/20/recipe-chilli-and-fennel-vegan-suasage-ragu/

Ingredients

• I tbsp. cold-pressed rapeseed oil
• 10 Linda McCartney sausages
• 1 large onion, peeled and sliced
• 2 green peppers, deseeded and sliced
• 1 Tbsp. Chilli flakes
• 400g can of tinned tomatoes
• 100ml good red wine
• 400g can of tinned red kidney beans
• Bunch of fresh thyme

Instructions

1. Fry the sausages in the oil for 5-10 minutes until browned
2. Remove sausages and add onion and pepper to the pan adding a little more oil if required
3. Cook for a further 5 minutes and return the sausages to the pan with the rest of the ingredients
4. Stir well
5. Bring to the boil
6. Simmer over a low heat for a further 20 minutes

Notes

http://www.thisisnotadiet.uk/2018/11/18/recipe-spicy-bean-sausage-one-pot/

Ingredients

• 400g soft, pitted dates (I used medjool and pitted them myself)
• 200g ground almonds
• 30g raw cacao powder
• 40g desiccated coconut
• pinch of sea salt flakes
• 1 Tsp. vanilla extract
• 4 Tbsp. almond milk
• A selection of seeds for rolling (I used chia, brown linseed, sesame and pumpkin)

Instructions

1. Put the dates into a food processor and blend until they are sticky and form a soft ball
2. Add the almonds, cacao powder, coconut and salt, process again
3. You may have to stop to push the mixture down towards the blades if it is sticky. You can also add a little water or additional almond milk
4. Add the liquid ingredients, blend again until a ball forms in the mixing bowl, add additional milk if required
5. Use a tea spoon to measure out spoonfuls of mixture and use your hand to roll into balls
6. Roll each ball in your seed mixture and keep in the fridge

Notes

http://www.thisisnotadiet.uk/2018/08/24/recipe-healthy-date-balls/

Ingredients

• Curry:
• I Tbsp. vegetable oil
• 2 carrots, peeled and diced
• 6-8 small new potatoes, scrubbed but not peeled and diced
• 1 large onion, peeled and diced
• 6 cloves of garlic, peeled and crushed
• 1 Tbsp. dried chilli flakes
• 2 Tbsp. medium curry powder
• 1 x 400g tinned chopped tomatoes
• 2 x 400g tinned green lentils
• 100ml vegetable bouillon
• 1 Tsp. sugar
• Approx 100g kale, tough stalks removed
• Seasoning to taste
• Raita:
• Half a pot of coconut yoghurt (I used Koko)
• Half a cucumber, finely diced
• Pinch of garam masala
• To serve:
• Wholegrain basmati rice
• Fresh coriander, leaves picked

Instructions

1. Heat the oil in a large pan and add the onion, potatoes and carrots
2. Sauté gently until they start to soften
3. Add the garlic, chillies and curry powder, cook for a further 5 minutes or until fragrant
4. Pour in the tinned ingredients, lentil and bouillon with a pinch of sugar
5. Bring to the boil then partially cover and gently simmer for 30 minutes or so
6. About 10 minutes before the end of the cooking time, add the washed kale
7. Once everything is tender and the kale wilted, the curry is ready to serve
8. Keep hot while you mix the raita ingredients together, place in a bowl or serve on top of the finished dish
9. Serve with the rice and topped with fresh coriander and raita unless serving separately

http://www.thisisnotadiet.uk/2018/08/04/recipe-lentil-and-kale-curry-with-coconut-raita/